Mushroom Omelette for One
Omelettes are so quick and easy to make, plus they’re filling and nutritious.
Well, usually they’re quick and easy, I had a bit of an ordeal making this one. I fried the mushrooms and put a lid on the frying pan while I was taking a quick picture of the beaten egg. I then went to take off the lid and – it would not budge. I spent well over 30 minutes trying to get the lid off the pan. I tried everything, putting it under a cold tap, leaving it outside to cool, blowing air in through the vent hole, suck air out of the vent hole – nothing worked, I was going mad. I was certain I was going to have to break the lid (which is made of glass) to be able to use the pan again.
Of course I also went searching online. I found this forum where people were responding to the person asking the very same question as me -“Help I put a saucepan lid on a frying pan and now I can’t get it off” – a lot of the replies were sarcastic “the pan’s possessed etc”. Normally I would find this funny but faced with the prospect of losing both a saucepan lid and a frying pan it just made me madder and madder. And it seemed like none of the advice was at all helpful.
I should mention that while I was taking the picture of the egg I removed the frying pan from the heat, so the pan cooled a little while the lid stayed hot. How did I get the lid unstuck? Put the pan on maximum heat, it expanded and I could remove the lid. Simple once I’d done it but so very maddening until then.
Normally omelettes are the easiest thing in the world to make. Just never put a saucepan lid on frying pan – doesn’t matter how perfectly it seems to fit at first – don’t do it!
- 2 eggs, gently beaten/mixed together
- 2 – 3 mushrooms, sliced
- 1 garlic clove, crushed
- 1/2 teaspoon dried parsley
- salt & pepper
- Heat a little olive oil to the frying pan. Add the mushrooms, garlic, parsley and some salt and pepper. Cook until done to your liking.
- If you cooked the mushrooms on a gentle setting, turn the heat up to high before adding the egg. Add in the egg and move the pan around so that it covers the pan. With a fork or spoon pull the sides into the centre, moving the pan so that the still liquid egg fills up the spaces. Do this until the egg is just set and still soft. It takes little over half a minute.
- Once done remove from the heat and fold one half of the omelette over the other half. Serve immediately on a warmed plate.
There are four simple rules for making a perfect omelette-for-one:
1. Use two eggs and don't over beat them. They need to be mixed together more than beaten. This way the egg tastes creamier.
2. Whatever filling you're using (e.g. mushroom, roasted veg, chipped potato) should only take up one-third of the pan. The eggs are the star in an omelette.
3. Make sure you're filling is cooked to how you like it before you add the egg, as this is cooked at a high temperature very quickly. The egg should be just set, still soft and not totally dry when done.
4. Cook in a small frying pan (6 - 8 in / 15.5 - 20 cm in diametre). If it's larger than this the egg will cook too quickly and dry out.
#5 Never put a saucepan lid on a frying pan. Never.
The omelette above was cooked on an 8″ pan. I used 2 medium-sized eggs and for this size pan it’s best to use large eggs. I don’t have a 6″ pan but I do have a 5.5″ one so a few days later I made another omelette for one using 2 medium sized eggs again in this pan. The problem with using a small pan is that you risk overcooking the underside of the omelette while the top remains uncooked but you can get around this by constantly shoving in the edges with your fork and letting the uncooked egg spill into the space left. And to be honest I preferred the one made in a smaller pan. The fact that I didn’t have any drama over impossible to remove lids probably helped also.